Carrot Cake Loaf

A loaf cake with frosting, a knife, and some carrots and cinnamon sticks.

5 from 15 votes

This carrot cake loaf recipe is moist and perfectly spiced. It’s generously frosted with cinnamon cream cheese frosting. Carrot bread is perfect for Easter brunch and makes the perfect breakfast or afternoon treat anytime of the year!

Prep Time20

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 298kcal

Author: Natalie

Equipment

Ingredients

Carrot Loaf Cake

1⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
½ cup olive oil light or extra virgin olive oil, or a neutral oil, see notes below
2 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup unsweetened applesauce
¾ cup brown sugar light or dark, packed
¼ cup granulated sugar
1½ cups shredded carrots 2-3 carrots, peeled and shredded

Cinnamon Cream Cheese Frosting (Optional)

2 tablespoons unsalted butter room temperature
2 ounces cream cheese room temperature
1 cup powdered sugar sifted
½ teaspoon cinnamon
¼ teaspoon vanilla extract
⅛ teaspoon salt

US Customary - Metric

Instructions

Carrot Loaf Cake

Spray sides and bottom of a 9 by 5 inch loaf pan with baking spray. Line pans with parchment paper. Spray parchment paper with baking spray. Preheat oven to 350 F.
In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, whisk together the oil, eggs, sugars, applesauce or sour cream, and vanilla until no lumps of brown sugar remain.
Pour the wet ingredients into the dry ingredients. Fold the wet ingredients in with a spatula until just combined. Stir in the carrots until just combined.
Pour batter evenly into the prepared pan. Bake for 45-55 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Place pan on a wire rack. Allow cake to cool in the pan for 20 minutes then remove cake from pan. Allow to cool completely on the rack. Frost the cake when it has cooled completely.

Cinnamon Cream Cheese Frosting (Optional)

Sift together the powdered sugar, cinnamon, and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.

Notes

Carrots: Grate whole, peeled carrots on the small holes of a box grater. I don’t recommend using store bought shredded carrots. They are dry compared to carrots shred at home.

Spices: Substitute pumpkin pie spice or allspice for the ginger or nutmeg.

Applesauce: Use unsweetened applesauce. Sour cream or yogurt can be used in place of applesauce.

Oil: I like using a fruity extra virgin olive oil because it adds a delicious depth of flavor. If you prefer a more neutral oil, you can use a mild light or pure olive oil, canola oil, vegetable oil or avocado oil.

Powdered sugar: Sift the powdered sugar to remove any lumps.

Cream cheese: Leave it at room temperature for at least an hour before making the frosting. Use full fat block of cream cheese, not the kind in a tub.

Add ins: Stir in 1/2 to 3/4 cup of raisins or toasted, chopped nuts.

Storage: Store unfrosted cake in an airtight container at room temperature for 3-4 days. Once frosted, store it in the refrigerator for up to 4 days. Freeze the unfrosted cake for up to 3 months. Thaw the cake in the refrigerator for about 24 hours before frosting and serving. Frost after thawing.

Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition